Save to Pinterest My neighbor brought this salad to a potluck on a sweltering July afternoon, and I watched it disappear before the main course even hit the table. The bowl sat there empty, a few sesame seeds clinging to the sides, while everyone asked her for the recipe. She laughed and said it was just cabbage and a few things from her pantry. I made it the next day and understood why people crowded around it.
I started making this every Sunday to have ready in the fridge for the week. My kids would grab forkfuls straight from the container after school, standing at the counter with the refrigerator door still open. It became the thing I brought to barbecues, beach picnics, and office lunches. People stopped asking what I was bringing and just assumed it would be the cabbage salad.
Ingredients
- Green cabbage: The workhorse of this salad, it stays crunchy even after being dressed and provides a mild, slightly sweet base that soaks up the sesame-ginger flavors.
- Red cabbage: Adds a pop of color and a slightly earthier flavor, plus it makes the whole bowl look like something from a magazine.
- Carrot: Julienned thin, it brings a touch of sweetness and that satisfying snap when you bite into it.
- Green onions: Thinly sliced, they add a mild sharpness without overpowering the other flavors, and the green parts look beautiful mixed in.
- Fresh cilantro: This herb brightens everything and adds a fresh, citrusy note that balances the richness of the sesame oil.
- Roasted cashews or peanuts: Roughly chopped, they add richness and a toasted flavor that makes every bite more interesting.
- Toasted sesame seeds: These little seeds pack a nutty punch and give the salad a professional finish.
- Toasted sesame oil: The backbone of the dressing, it smells like every good Asian restaurant you have ever walked into.
- Rice vinegar: Mild and slightly sweet, it cuts through the oil without making the salad taste sharp or harsh.
- Soy sauce or tamari: Adds the salty, umami depth that makes you want to keep eating, and tamari keeps it gluten-free if you need it.
- Fresh lime juice: Brightens the whole dressing and adds a citrus note that keeps it from feeling too heavy.
- Honey or maple syrup: Just enough sweetness to balance the vinegar and lime, and maple syrup works perfectly if you want to keep it vegan.
- Freshly grated ginger: This is where the magic happens, adding warmth and a slight bite that wakes up your taste buds.
- Garlic: Minced fine, it adds a savory punch without being aggressive.
- Sriracha or chili sauce: Optional, but a teaspoon adds just enough heat to make things interesting without scaring anyone off.
Instructions
- Prep the Vegetables:
- In a large bowl, combine the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro. The colors should look like a rainbow, and the smell of fresh cilantro should fill your kitchen.
- Make the Dressing:
- In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, lime juice, honey, grated ginger, minced garlic, and sriracha until everything blends into a smooth, glossy dressing. If you are using a jar, just shake it hard for thirty seconds.
- Toss the Salad:
- Pour the dressing over the cabbage mixture and toss well, using your hands or tongs to make sure every piece of cabbage gets coated. The vegetables should glisten and smell incredible.
- Add the Crunch:
- Toss in the chopped roasted nuts and toasted sesame seeds just before serving so they stay crispy. If you add them too early, they will soften and lose their snap.
- Serve or Chill:
- Serve immediately for maximum crunch, or refrigerate for up to two hours to let the flavors meld together. Either way, it will taste fantastic.
Save to Pinterest One summer, I made this salad for a family reunion and set it on the picnic table next to my aunt's famous potato salad. By the end of the afternoon, mine was gone and hers still had a serving left. She pretended to be offended, but then asked me to text her the recipe on the drive home. It is still one of my favorite cooking victories.
Making It Your Own
This salad is forgiving and flexible, so do not be afraid to adjust it based on what you have. I have added thinly sliced bell peppers, snap peas, and even shredded Brussels sprouts when I had them on hand. Sometimes I top it with grilled chicken or shrimp to turn it into a full meal. The dressing works with almost any crunchy vegetable, so treat the recipe as a starting point rather than a strict rule.
Storage and Leftovers
If you plan to have leftovers, store the dressed salad and the nuts separately in airtight containers. The cabbage will stay crisp in the fridge for up to two days, and you can add fresh nuts and sesame seeds each time you serve it. I have even packed it in mason jars for work lunches, layering the dressing on the bottom and the cabbage on top, then shaking it up right before eating. It travels better than almost any salad I know.
Pairing Suggestions
This salad shines next to grilled meats, especially teriyaki chicken, Korean short ribs, or salmon with a soy glaze. It also pairs beautifully with noodle dishes like pad thai or cold sesame noodles. I have served it alongside tacos and burgers too, and it always works because the bright, tangy flavors cut through richness and make everything taste lighter.
- Serve it with sticky rice and grilled tofu for a simple weeknight dinner.
- Bring it to a barbecue and watch it disappear faster than the coleslaw.
- Pack it for lunch with some edamame and a piece of fruit for a balanced, satisfying meal.
Save to Pinterest This salad has earned a permanent spot in my recipe rotation, and I hope it does the same for you. It is proof that simple ingredients, when treated right, can create something people remember long after the meal is over.
Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to a day ahead. Toss them together just before serving for maximum crunch, or refrigerate the dressed salad for up to 2 hours to let flavors meld.
- → What can I substitute for rice vinegar?
Apple cider vinegar works well as a substitute for rice vinegar. You can also use white wine vinegar, though it will have a slightly different flavor profile.
- → How do I make this salad nut-free?
Simply omit the cashews or peanuts and increase the amount of toasted sesame seeds for added texture and flavor. The salad will still be delicious and crunchy.
- → Can I add protein to make this a main dish?
Absolutely! Top the salad with grilled chicken, shrimp, tofu, or edamame to transform it into a complete meal. The sesame-ginger dressing pairs beautifully with these proteins.
- → How do I make this salad gluten-free?
Use tamari instead of regular soy sauce in the dressing. Tamari is a gluten-free alternative that provides the same savory umami flavor without wheat.
- → What other vegetables can I add?
Thinly sliced bell peppers, snap peas, edamame, cucumber, or shredded Brussels sprouts all work wonderfully. These additions provide extra color, nutrition, and texture.